Rhubarb jelly

A wonderful thirst-quenching drink made from rhubarb with a pleasant sourness. simplicity and accessibility When this large herb begins to ripen, there is a great opportunity to prepare a lot of dishes using it. Jam, compote, candied fruits, jelly, and this is not all dishes with rhubarb. In terms of vitamin content, rhubarb is no worse than apples, and in some respects it is better. Rhubarb jelly is what you need in the summer heat. Excellent, thirst-quenching taste with pleasant sourness.
52
4999
Eva PerezEva Perez
Author of the recipe
Rhubarb jelly
Calories
107Kcal
Protein
0gram
Fat
0gram
Carbs
21gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 10
Rhubarb
10
Potato starch
3tablespoon
Sugar
3tablespoon
Water
2L

Step-by-step preparation

Cooking timeCooking time: 55 mins

  1. STEP 1

    STEP 1

    sugar, starch and rhubarb

  2. STEP 2

    STEP 2

    I clean and cut the rhubarb

  3. STEP 3

    STEP 3

    I add water and cook

  4. STEP 4

    STEP 4

    I dilute starch with water

  5. STEP 5

    STEP 5

    Pour into jelly, add sugar

  6. STEP 6

    STEP 6

Comments on the recipe

Author comment no avatar
Eleno4ka
05.12.2023
4.9
I decided to make rhubarb jelly. Finely chopped the peeled rhubarb petioles. I didn’t cook it for long, about 10-15 minutes, the young rhubarb was cooked until soft during this time. When cooking, I added a couple of slices of lemon for a citrus note. For those who like jelly with a homogeneous consistency, at this stage you can punch it with a blender, but the presence of soft pieces does not bother me, so I left it as is. Added starch diluted in water and brought everything to a boil. The jelly turned out delicious, with a pleasant sourness and a light lemon aroma. Thanks to the author for the recipe!
Author comment no avatar
olgaNa
05.12.2023
5
YUMMY!!! THANK YOU!!! You can cook it like that.
Author comment no avatar
Parra
05.12.2023
4.6
The rhubarb jelly was quite refreshing. I had never made it before, but now I tried it and liked it. It’s better to cook longer, at least 40 minutes, so that the rhubarb is properly boiled. Enjoy!

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